The magic of turning just a handful of fresh ingredients into a vibrant, comforting dinner in under 20 minutes still amazes me. Tomato Basil Pasta has been my go-to on those busy weeknights when I crave something simple yet deeply satisfying. It’s proof that with a little olive oil, garlic, and fresh basil, you can create a dish bursting with flavor and ready fast.
Table of Contents
Why You’ll Love This Quick Tomato Basil Pasta
- Ready in about 15 minutes, perfect for those hectic nights.
- Uses simple, everyday ingredients you likely already have in your kitchen.
- Creates a rich, jammy tomato sauce without hours of simmering.
- Foolproof method that even beginner cooks can master with ease.
Choosing the Best Ingredients for Tomato Basil Pasta
Tomatoes: Cherry or grape tomatoes are ideal because of their natural sweetness and ability to burst open easily. As they cook, they release juicy flavors that transform into a thick, jammy sauce without extra steps.
Fresh Basil: Look for bright green leaves that aren’t wilted or darkened. To keep basil fresh longer, place the stems in a glass of water on your countertop, just like cut flowers. This keeps those vibrant flavors ready for your dish, or for other quick and easy sauce recipes.
Garlic: Cooking whole garlic cloves in oil first infuses the sauce with a deep, sweet garlic flavor. Mashing them into a paste afterward adds smoothness and richness without the harsh bite of raw minced garlic.
Pecorino Romano: This cheese brings a sharp, salty edge that contrasts beautifully with the sweet tomatoes. If you don’t have pecorino, Parmesan is a great and easily available substitute.
The focus on fresh vegetables, aromatic herbs, and healthy fats like olive oil in this dish makes it a flavorful example of the Mediterranean diet’s core principles.
The Secret to a Silky Sauce: The Magic of Starchy Pasta Water
Let me share a little kitchen secret that changes everything. The pasta water you save is packed with starch, which works as a natural glue. When slowly added to the tomato and olive oil sauce, it emulsifies the ingredients, creating a silky, glossy coating that clings to every strand of spaghetti. This simple trick stops your sauce from being watery and gives it that restaurant-quality sheen and texture you’ll want every time.
How to Make Tomato Basil Pasta (Step-by-Step)
Ingredients
- 3 tbsp olive oil (+ extra to serve)
- 1 lb cherry tomatoes
- 4 garlic cloves (peeled)
- 1/2 cup fresh basil (tightly packed, finely sliced)
- salt and pepper
- 10 oz spaghetti
- 1/2 tsp chilli flakes (optional)
- 1/2 cup pecorino romano (to serve)
Instructions
- Cook pasta: Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 – 2 minutes before the suggested cooking time. Reserve up to 1/2 cup of pasta water.
- Sauce: While the pasta cooks, prepare the sauce. In a large frypan, bring the olive oil to heat. Add the garlic cloves to the oil and cook for 2 – 3 minutes or until slightly golden. Add the cherry tomatoes to the frypan and cook for 7 – 10 minutes or until they have burst open and create a jammy sauce. Season with a generous amount of salt and pepper and stir through the chilli flakes if using.
- Garlic: Remove the garlic from the sauce and mash into a paste with the back of a large knife. Add the garlic back to the sauce and stir through.
- Add pasta and herbs: On a low heat, toss the pasta through the sauce while slowly incorporating the pasta water until you have a silky and glossy sauce. You may not need all the pasta water so do this step slowly. Turn the heat off and stir through two thirds of the basil.
- Serve: Sprinkle over the cheese and remaining fresh basil. Finish off with a drizzle of olive oil and serve immediately.
Tips for the Perfect Tomato Basil Pasta, Every Time
| Problem | Simple Solution |
|---|---|
| My sauce is too watery. | Your heat was too low, or you didn’t use enough pasta water. Turn up the heat slightly and add another splash of starchy pasta water, tossing vigorously to emulsify. |
| My sauce tastes acidic or bland. | Tomatoes vary in sweetness. Add a tiny pinch of sugar to balance acidity. If it’s bland, it almost always needs more salt. Salt your pasta water generously! |
| My garlic burned! | Your heat was too high. You are gently infusing the oil, not deep-frying. Keep the heat on medium-low and pull the garlic as soon as it’s fragrant and lightly golden. |
Additional fundamental tips: Always generously salt your pasta water for flavor. Use fresh basil last to preserve its bright aroma. Don’t rush when tossing pasta with sauce—slowly add pasta water to control the sauce’s consistency.
Variations and Dietary Swaps
Hearty Protein Add-ins
- For Grilled Chicken: Season a flavorful chicken breast with salt, pepper, and Italian herbs. Sear in a separate pan, let rest, then slice and toss in with the pasta at the end.
- For Shrimp: Add 1/2 lb of peeled raw shrimp to the tomato sauce for the last 2-3 minutes of cooking, just until they turn pink and opaque. These protein additions are perfect for making this a more substantial and satisfying weeknight dinner.
Dietary Modifications
This pasta inherently aligns with many of the benefits of a heart-healthy eating pattern.
- To Make it Vegan/Dairy-Free: Simply omit the pecorino cheese. For a cheesy flavor, sprinkle with 1-2 tablespoons of nutritional yeast when you toss in the basil.
- To Make it Gluten-Free: Use your favorite brand of gluten-free spaghetti. Brands made from a blend of corn and rice tend to hold their texture best.
- To Make it Low-Carb: Serve the beautiful tomato basil sauce over zucchini noodles (zoodles) or spaghetti squash instead of pasta.
What to Serve with Tomato Basil Pasta
Pair this vibrant pasta with a simple arugula salad dressed in lemon vinaigrette for a refreshing contrast. Don’t miss my easy 5-Minute Garlic Bread recipe for that crunchy, buttery side everyone loves. For drinks, a crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the fresh tomato and basil flavors beautifully.
Storing and Reheating Instructions
This Tomato Basil Pasta is best enjoyed immediately to savor its fresh, bright flavors. For leftovers, store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of water to loosen the sauce without drying it out. You can make the tomato basil sauce ahead of time and freeze it, but freezing the finished pasta dish is not recommended because it will become mushy.
Tomato Basil Pasta
Ingredients
Equipment
Method
- Bring a large pot of heavily salted water to a boil and cook spaghetti to al dente, draining 1–2 minutes early; reserve up to 1/2 cup pasta water.
- Heat olive oil in a large skillet; gently cook garlic 2–3 minutes until lightly golden, then add cherry tomatoes and cook 7–10 minutes until burst and jammy. Season with salt, pepper, and chilli flakes if using.
- Remove garlic, mash into a paste with the back of a knife, and stir it back into the sauce.
- Over low heat, toss pasta with the sauce, gradually adding reserved pasta water until silky and glossy; turn off heat and stir in two-thirds of the basil.
- Serve topped with remaining basil and Pecorino Romano, finish with a drizzle of olive oil, and enjoy immediately.
Notes
Frequently Asked Questions (FAQ)
Can I use dried basil?
Fresh is strongly recommended for its bright flavor. If you must use dried, use 1/3 of the amount and add it with the tomatoes to allow its flavor to bloom in the hot oil.
What is the best pan for this pasta recipe?
A large skillet or braiser with high sides is perfect. You need enough surface area for the tomatoes to cook in a single layer and enough room to toss the pasta in the sauce.
Can I use canned cherry tomatoes?
Yes, you can! Use one 28-oz can of whole or cherry tomatoes, drained. The cooking time will be similar, and you may need to break them up with a spoon as they cook.
Conclusion
This simple Tomato Basil Pasta has truly become my weeknight lifesaver when I want something quick, comforting, and full of flavor. It’s easy to make, uses basic ingredients, and feels like a small celebration every time. This is my go-to for a quick taste of summer! What’s your favorite part about this recipe? Are you planning to add chicken or shrimp? Let me know in the comments below, I love hearing from you! And don’t forget to leave a recipe rating if you give it a go.
